Olympic diver Tom Daley has teamed up with British Lion Eggs to create this recipe, perfect for breakfast or an afternoon treat. All under 230 calories!
Serves: 4 (makes 12 pancakes)
Preparation time: 10min
Cooking time: 20min
- Heat a non-stick frying pan over a medium heat and toast the seeds until they start to pop. Add the honey and continue cooking for 1min or so until the honey has reduced and the seeds are browned.
- Pour onto a sheet of greaseproof paper and leave to cool. The seeds will crisp up as they cool. Clean the frying pan.
- Sift the flour and baking powder together in a bowl. Stir in the caster sugar. Then crack in the eggs and start whisking. Slowly pour in the milk and whisk until the batter is thick and smooth.
- Add the lemon zest and olive oil and whisk again until everything is incorporated.
- Melt a little olive oil in the frying pan over a medium heat and spoon the batter into 10cm pancakes. Cook on one side until bubbles appear, then flip over and finish cooking on the other side. Repeat with the remaining batter until it is all used up. Keep the pancakes warm while you prepare the bananas and blueberries.
- Over a medium heat, melt the butter in the same frying pan (no need to clean it out) and add the bananas, cut side down. You may need to cook them in batches. Cook gently until the bananas are coloured on one side and beginning to soften then flip them over and finish off the other side. Remove from the pan and keep warm.
- Add the blueberries to the pan and cook gently for a couple of minutes. Add the lemon juice and runny honey and continue to cook until the blueberries begin to burst, 1-2min.
- Serve the pancakes warm, with the cooked bananas, the blueberries and cooking juice and some of the crunchy toasted seeds. Top with a little Greek yogurt and an extra drizzle of runny honey if you like.